Crispy Smashed Potato Salad
Crispy Smashed Potato Salad is a tantalizing twist on the classic potato salad, perfect for any gathering or picnic. This dish features golden baby potatoes that are roasted to perfection, creating a crispy exterior while retaining a fluffy interior. Tossed in a creamy dressing made with Greek yogurt and mayonnaise, complemented by tangy pickles and fresh herbs, this salad delivers an explosion of flavor in every bite. It’s not only easy to prepare but also customizable, allowing you to add your favorite ingredients. Enjoy it warm as a side dish or chill it for a refreshing summer salad that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 3/4 cup Greek yogurt
- 1/2 cup mayonnaise
- 1/2 lemon (juiced)
- 1 dill pickle (finely chopped)
- Fresh parsley (chopped)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water for about 7-8 minutes until fork-tender. Drain and let cool slightly.
- Pat the potatoes dry, then smash each potato to about 1/4 inch thick on the baking sheet.
- Brush with olive oil and season with salt and pepper before roasting for 45-60 minutes until crispy and golden brown.
- While roasting, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, parsley, chopped pickles, salt, and pepper in a bowl.
- Once potatoes are done, let cool slightly before tossing them with the dressing in a large bowl.
- Serve warm or chilled, garnished with scallions and crispy potato bits.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://recipeelite.com/crispy-smashed-potato-salad/